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Pumpkin Sage Mushroom

Autumn's Best: Savory Pumpkin Sage & Mushroom Tart Recipe
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Master fall flavor with our savory pumpkin sage mushroom tart recipe Easy technique yields gourmet results Perfect seasonal dish stepbystep guide included 

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup pure pumpkin puree
  • 1/2 cup whole milk ricotta cheese
  • 1 large egg
  • 1 tablespoon fresh sage, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup shredded Gruyère cheese

Instructions

  • In a food processor, pulse flour and salt. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Drizzle in ice water until dough clumps together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
  • Heat olive oil in a skillet. Cook mushrooms and onion until browned, about 8-10 minutes. Add garlic and cook for 1 minute. In a bowl, whisk pumpkin puree, ricotta, egg, sage, salt, pepper, and nutmeg until smooth. Stir in the mushroom mixture and Gruyère cheese.
  • Preheat oven to 375°F (190°C). Roll out chilled dough and press into a 9-inch tart pan. Pour filling into the crust and spread evenly. Bake for 30-35 minutes until the crust is golden and filling is set. Let cool for 10 minutes before slicing.

Notes

An elegant and comforting Savory Pumpkin Sage & Mushroom Tart, featuring a flaky crust, creamy pumpkin filling, and earthy mushrooms. Perfect for fall dinners or holidays.

Nutrition

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